Pantry-Style Linguini And Clams (Video) Recipe
Pantry-Style Linguini And Clams (Video)
*This recipe is from the archives. I had a lot of requests to make Linguini and Clam Sauce in a video so I am updating the recipe with a step by step video as well. Enjoy!*
Linguini with white clam sauce has always been one of my favorite meals and I can say with confidence that this is one recipe I’ve mastered.
By making some from very simple changes, this classic Italian dish is easily transformed into a C&D staple.
Here are my simple swaps:
1. Upgrade from white pasta to a whole grain pasta (there are tons of options out there).
2. Use some of the reserved juice from the clams in order to bulk up the “sauce” without using a cup of oil.
3. Thicken the sauce with a couple tablespoons of whole wheat flour in place of butter.
4. Bulk up the volume (and veggie content) by layering the bottom of your bowl with fresh spinach and tossing some tomatoes into the mix.
I also use a ton of clams b/c I hate sitting down to a bowl of linguini and clam sauce and not getting enough clams which is why I usually try to stock up on my canned clams when I see them on sale.
Pantry Style Linguini And Clam Sauce
Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 lb. whole grain linguini
- 2 tbsp. extra virgin olive oil
- 6 cloves of garlic, chopped
- 2 tbsp. whole-wheat flour (any type works)
- 2 cups reserved clam juice
- 1 cup of white wine
- The juice and zest of one lemon
- 6 cans chopped clams, drained (Save the liquid)
- ½ pint cherry tomatoes, halved
- Handful fresh chopped parsley
- Salt and pepper to taste
- 6 handfuls fresh baby spinach
- Parmesan cheese for serving (optional)
Directions:
Place a big pot of salted water over a high heat on your back burner.
Place a large non-stick sauté pan over a medium high heat on the front burner and add olive oil, garlic, and a pinch of kosher salt. Sauté the garlic until fragrant and lightly sizzling, but not brown.
Add flour to the oil and garlic and quickly whisk to break the flour down (just like you would if creating the base for gravy). Slowly whisk in clam juice, white wine, lemon juice and zest (the goal is to prevent the flour from clumping).
Toss in clams, tomatoes, and season with salt and pepper. Simmer for 5-10 minutes or until the sauce has thickened up.
In the meantime, add your pasta to the water and set your timer for 7 minutes.
The sauce and the pasta will be done right about the same time. Drain the pasta and toss directly into sauce. Finish with some fresh parsley and salt and pepper as needed.
Line each bowl with a handful of spinach and top with pasta. Enjoy!
Makes 6 servings.
Nutritional Analysis
Nutrients per 1/6th of recipe; Calories: 372; Total Fat: 7.4g; Saturated Fat: 0.7g; Cholesterol: 10mg; Carbohydrate: 61.8g; Dietary Fiber: 8.6g; Sugars: 1.1g; Protein: 19.3g